Thinly slice the spring garlic stalk. Whisk olive oil, vinegar, honey, and spices together. Add the shallots and let sit for 5 minutes. Letting it sit will mellow out the raw sharpness of the garlic. If you don’t use it all, store in the fridge in a closed jar.
This is basically a kale pesto, surprise! By blanching (cooking quickly) the kale it will retain a bright green color.
I ran out of time to make the pastry crust for my quiche recipe and came up with a new addition to my brunch line-up! If you have the time this weekend, make a crust…it will be even more decadent!
Spring soups are some of my faves! You can change the ratio of sunchoke to potato, if you want a more intense sunchoke flavor. Another great tip is browning the sunchokes before adding to the soup pot to add another layer of flavor. Also, I hope you made some stock last week out of your spring veggie scraps, because that is what I’m using today but you can use your favorite stock, too.
Once just the result of farmers thinning their garlic fields, Spring Garlic (or Green Garlic) is fast becoming a crop in its own right.
With its onion/scallion-like flavor profile with notable garlicky attributes, you’ll find that spring garlic is easy to incorporate in most recipes, raw or cooked.
I have a fond memory of eating carbonara in Little Italy with my Mom and Aunt when I was a young girl. The sun was shining and all the waiters were dressed in bow ties and were fawning over us ladies. It was a magical lunch we still reminisce about and sadly we could never find the restaurant again! It was as if we had enjoyed that meal in a time warp or something! So here’s a recipe to help you make your own special memory!
I love a breakfast hash! It’s always in my recipe rotation at home, and I wanted to make a version that really says SPRING. You can use any combo of turnip and radish…even toss in rutabaga if you dare. If you don’t have spring garlic, you can use spring onions, garlic scapes, or even 2 cloves of plain ol’ garlic. Served with a fried egg on top, you’re in for a treat!
Radishes are such an underused vegetable and I want to fix that! Here’s a great recipe for breakfast, brunch, lunch…or as a snack. You can prepare the frittata in a cast iron skillet or have some fun and finish the frittata off in muffin tins!
I have a fond memory of eating carbonara in Little Italy with my Mom and Aunt when I was a young girl. The sun was shining and all the waiters were dressed in bow ties and were fawning over us ladies. It was a magical lunch we still reminisce about and sadly we could never find the restaurant again! It was as if we had enjoyed that meal in a time warp or something! So here’s a recipe to help you make your own special memory!
The perfect finish for grilled steaks, savory pancakes or just as a spread on a chunk of rustic bread. One taste and you’ll want to make up a couple of jars to have around all the time.